Rasam is a south Indian soup which can be served as a part of meals or as an appetizer. This thin consistency lentil soup is usually tamarind based and the seasoning differs from region to region or rather home to home. There are dozens of types of Rasam. This is the Mangalore rasam which is one of the best recipes of my sister-in-law. A very simple and flavorful companion for our sambar rice lunches on Sundays.
The base of this rasam is not tamarind. You can use tamarind too if you like. Fresher the ingredients, better the flavor of rasam. Especially fresh curry leaves and coriander add to the freshness of this lentil soup. Crush or tear the curry leaves before adding to the tadka.
Rasam is usually a part of south Indian meal and is served along with sambar and curd. Rasam can be prepared ahead of time and tastes best piping hot with rice and ghee.
- ½ cup toor dal (split pigeon peas) cooked and mashed
- 2 cups water
- 2tbsp rasam powder
- Lime juice to taste (I used 3 tbsp)
- Salt to taste
- 2 tbsp fresh coriander leaves chopped
- 2 tbsp oil
- ¼ tsp urad dal
- ¼ tsp cumin seeds (jeera)
- ¼ tsp asafetida (heeng)
- 10-12 curry leaves
- 2 inch piece of ginger (grated)
- 2 green chillies slit
- 1 tomato chopped
Heat oil in a kadhai or thick bottomed pan. Add cumin seeds, urad dal and asafetida. Add curry leaves, green chillies, and ginger. Sauté for few seconds. Add chopped tomatoes, little salt and cook for 1-2 minutes. Add rasam powder and mix well. Add little water (around 2-3 tbsp) and cook for 1-2 minutes. Add the cooked dal, 2 cups of water, lime juice, and salt. Mix well and cook for 3-5 minutes stirring occasionally. Add chopped coriander and serve hot with rice and ghee.